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Wagamama 2007 Vegetable Soba Recipe
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Wagamama 2007 Vegetable Soba Recipe

Wagamama 2007 Vegetable Soba was a light wholewheat noodle soup topped with grilled tofu and crisp seasonal vegetables. Enjoy this Lost Favorite at home tonight.
Prep Time25 minutes
Active Time20 minutes
Total Time45 minutes
Course: Dinner, Lunch, Main Course, Soup
Cuisine: Asian, British, Japanese
Keyword: Tofu, Vegetables, Wagamama
Yield: 4 Servings

Ingredients

Broth

  • 6 cups Vegetable Stock
  • 2 tablespoons Soy Sauce
  • 1 tablespoon Mirin
  • 1 teaspoon grated fresh Ginger
  • 1 clove Garlic crushed

Tofu

  • 1 block 14 ounces Extra-Firm Tofu, pressed and sliced
  • 1 tablespoon Soy Sauce
  • 1 teaspoon Sesame Oil

Noodles & Vegetables

  • 8 ounces Wholewheat Soba Noodles
  • 1 small Courgette Zucchini, sliced
  • 1 cup Shiitake Mushrooms sliced
  • 6 Baby Asparagus Spears
  • 1 cup Snow Peas
  • 1/2 Red Onion thinly sliced and caramelized
  • 1 Carrot julienned
  • 1 cup Bean Sprouts
  • 2 tablespoons sliced Scallions

Instructions

  • Combine vegetable stock, soy sauce, mirin, ginger and garlic in a pot. Bring to a gentle simmer and keep warm.
  • Toss tofu slices with soy sauce and sesame oil. Grill in a hot pan 3 to 4 minutes per side until lightly charred.
  • Cook soba noodles according to package instructions. Drain and rinse briefly.
  • Lightly sauté courgette (zucchini), mushrooms, asparagus and snow peas 2 to 3 minutes until just tender.
  • Divide noodles among bowls.
  • Pour hot broth over noodles.
  • Top with grilled tofu and vegetables.
  • Garnish with carrot, bean sprouts and scallions.
  • Serve immediately.